ingredients
1/2 mugs sooji (semolina)
1/2 container ghee
3/4 container blend of cashews (coarsely hacked ) and entire raisins/sultanas
3 mugs heated water
1/2 container entire drain
1/2 container sugar
5 units green cardamom split open
Coarsely cleaved dried natural products or nuts for decorate
method to Make It
Warmth a profound dish over medium warmth and when it is hot, include the ghee. At the point when the ghee liquefies, add the sooji and mix to blend well.
Broil the sooji (mixing as often as possible) until it turns a light brilliant shading and emits a black out fragrance. This smell is sufficient to make your mouth water! The cooked sooji will have the grainy consistency of wet sand at the shoreline.
Add the cashews and raisins to the sooji and blend well.
While you are cooking the sooji, in a different pot over medium warmth, bring the water, drain, sugar and cardamom to a moving bubble, mixing regularly.
This following stage includes much foaming and sprinkling so be readied and cautious! At the point when the sooji is cooked, tenderly include the water-drain blend, mixing at the same time to keep bumps from framing. Now and again it has a cooking accomplice who will pour while you blend. On the off chance that any protuberances do shape, try to crush them with the spirit of the mixing spoon so you get a smooth glue like consistency.
Cook the blend until it is thick and starts to leave far from the sides of the skillet.
Kill the warmth and enable the blend to cool to tepid. Serve in singular dishes, embellished with coarsely slashed dried organic product or nuts if sought.
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